This homemade chicken pot pie recipe has a flaky crust on top of juicy chunks of chicken and vegetables creamy sauce!
Make this easy meal as a whole pie or in individual-sized portions for a dish as pretty as it is delicious! Serve with a fresh tossed salad.
A Classic Comfort Food
I make these pot pies in french onion soup crocks that I purchased at the dollar store about 10 years ago! Most ceramic bowls or dishes are oven safe (it should say on the bottom). You can buy them on Amazon as well (but the dollar store ones are great and cheap).
Chicken pot pie can also be made as a single casserole and of course as a pie.
Chicken Pot Pie Ingredients
The base of this recipe starts with a roux and is made from cream and chicken broth.
Cream can be substituted with evaporated milk. I do not recommend low sodium chicken broth in this recipe.
Frozen vegetables make this quick and easy. If you’d prefer, substitute 1 cup of fresh carrots/celery and cook with the potatoes.
Rotisserie chicken is my go-to for this recipe but any cooked/shredded chicken will work. Use leftover chicken if you have it on hand.
Frozen puff pastry makes this dish a breeze to make. You can substitute your favorite pie dough or use refrigerated pie crust if desired.
How to Make Chicken Pot Pie
- Simmer potatoes until tender.
- Create the sauce with butter, onions, flour, milk and broth (per recipe below).
- Stir in veggies and chicken.
- Fill dishes (or pie plate) and top with pastry. Bake until golden.
To Make as a Pie
- Prepare to fill as a directed reducing chicken broth to 1 cup.
- Line a 9″ pie plate with pie pastry crust. Fill with the prepared filling.
- Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and slits to vent pie. Brush with egg wash.
- Bake 35-40 minutes or until lightly browned and filling is bubbly. Cool for 10-15 minutes before cutting.
- Add broth/cream a little bit at a time mixing after each addition until smooth. It will seem thick at first but will smooth out as you add more liquid.
- Cut potatoes into small 1/2″ cubes for quick cooking.
- This can be made as individual servings or as a pie. To make as whole pie, reduce broth to 1 cup for a thicker filling.
- Cut slits in the pastry to allow to vent. If using puff pastry, ensure it has at least 1″ overhang on each side to keep it from sinking.
- Brushing pastry with egg makes it shiny and golden.
Make-Ahead & Leftovers
To Make Ahead: Prepare filling as directed and refrigerate up to 48 hours. Divide into bowls or fill crust before baking. If the filling is chilled, you may need to add extra time to heat through.
Freezer Meal: This filling can be frozen before cooking. If you are baking in a pie crust, the entire pie can be prepared (cool the filling before preparing) and frozen. Defrost in the refrigerator overnight and bake as directed. If you notice the crust beginning to overcook before the filling is hot, cover it with foil to prevent it from browning too much.
To Reheat: Leftovers can be reheated in the oven or microwave. The crust tends to get soggy in the microwave so if you know you are going to have leftovers, bake the puff pastry separately on a baking sheet and simply top the pot pie in a bowl when serving.
More Chicken Favorites
- Slow Cooker Chicken Pot Pie Soup – a fun twist on this recipe!
- Chicken Stuffing Casserole
- Easy Biscuit Chicken Pot Pie – shortcut version
- Slow Cooker Butter Chicken
- Homemade Chicken Spaghetti – From scratch recipe
- Easy Chicken Divan – another great classic
- Chicken Stroganoff – quick and creamy
Did you enjoy this Homemade Chicken Pot Pie? Be sure to leave a comment and a rating below!
Classic Chicken Pot Pie
- 1 small potato diced
- ⅓ cup butter divided
- ½ onion chopped
- ½ teaspoon poultry seasoning
- ½ teaspoon thyme
- ⅓ cup flour
- 1 ½ cups chicken broth
- 1 cup light cream + 1 tablespoon for brushing
- 1 ½ cups frozen vegetables defrosted
- 3 cups cooked chicken or rotisserie chicken, chopped
- 1 tablespoon fresh parsley
- 1-2 sheets puff pastry defrosted
- 1 egg yolk
- Preheat oven to 425°F.
- Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.
- Place butter in a saucepan. Add onion and seasonings cook over medium heat until softened, about 3-4 minutes. Sprinkle flour over onions and cook 1 minute.
- Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Simmer 1 minute.
- Add drained potatoes, vegetables and chicken. Cook 1 minute more. Stir in parsley. Season with salt and pepper.
- Divide mixture over 6 oven safe bowls.
- Cut a sheet of puff pastry into squares large enough to overhang about 1" on each dish. Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls.
- Beat egg yolk with 1 tablespoon cream and brush over pastry. Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.